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  Added: Nov 28, 2007  •  Visited (343)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Trout Stuffed With Mushrooms
What You Need:
  • ¼ cup butter
  • 2 minced green onions
  • 2 cups chopped mushrooms
  • 2 tablespoons minced parsley
  • Salt and pepper to taste
  • 1/8 teaspoon marjoram
  • Dash of cayenne pepper
  • 2 tablespoons dry sherry wine
  • 2 tablespoons butter
  • 3 tablespoons flour
  • ½ cup light cream
  • 6½-pound trout
  • ½ cup dry white wine
  • 1 tablespoons butter, melted
  • ¼ teaspoon sugar

  • chopped parsley
  • paprika
  • lemon wedges
  • melted butter and lemon juice

  • How To Cook:
    1. Put the first 8 ingredients in a covered dish and cook in the microwave oven 5 minutes, stirring once. Set aside.

    2. In another small covered dish, melt the butter in the microwave oven and blend in the flour and then the cream.

    3. Cook in the microwave oven until thick, stirring at least once. Blend into the mushroom mixture and stuff into the trout.

    4. Close the fish with skewers or toothpicks and place in a 2-quart rectangular baking dish.

    5. Heat the white wine, butter, and sugar in a custard cup in the microwave oven until the sugar dissolves. Pour over the fish.

    6. Cover with wax paper or plastic wrap and cook in the microwave oven 6 to 10 minutes or until the fish flakes easily.

    7. Garnish with the chopped parsley, paprika, and lemon wedges. Serve with the melted butter and lemon juice.

        Try this with other small-pan fish that may be available in your area. Sun fish, bull heads, fresh water perch, and others, would all lend themselves to this treatment.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Fish » Trout
    Main Ingredient » Mushrooms
    Main Ingredient » Fish » Perch
    Dish » Main Courses


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